Best Moms Kimchi Egg Recipes

EGG-AND-KIMCHI RICE BOWLS

Egg-and-Kimchi Rice Bowls image

It's time to put the yolk back in dinner! Research has shown that the cholesterol in eggs may have a limited effect on total body cholesterol, making whole eggs a great part of a balanced diet. Taking a cue from the Korean rice dish bibimbap, break the yolk and mix it with the other ingredients just before eating; its richness goes nicely with the spicy-vinegary kimchi sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups kimchi
1/3 cup rice wine vinegar
6 cups cooked brown rice
Kosher salt
4 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, pitted, peeled and sliced
2 scallions, sliced
2 teaspoons toasted sesame oil

Steps:

Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.

Nutrition Facts : Calories 560 calorie, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 195 milligrams, Sodium 950 milligrams, Carbohydrate 75 grams, Fiber 10 grams, Protein 20 grams, Sugar 1 grams

KIMCHI SCRAMBLED EGGS

Kimchi scrambled eggs image

Make a gut-friendly brunch with scrambled eggs and kimchi served on toasted wholemeal bread. Sprinkle with spring onions and a pinch of togarashi to finish

Provided by Sarah Lienard

Categories Breakfast, Brunch, Lunch

Time 8m

Number Of Ingredients 6

Ingredients

2 medium eggs
1 tbsp milk
40g kimchi
1 slice of wholemeal bread , toasted
1 spring onion , finely sliced
pinch of togarashi , to serve (optional)

Steps:

Beat the eggs and milk together with a pinch of salt. Pour into a non-stick pan over a low heat. Leave untouched for 30 seconds, then lift the pan a little and swirl the eggs around. Cook for 2 mins more, then fold through the kimchi, breaking up the eggs to scramble them.
Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium